Location: Home > food > Duck, Duck, Goose: San Francisco Chronicle Food & Dining section in 60 seconds
Duck, Duck, Goose: San Francisco Chronicle Food & Dining section in 60 secondsPosted Oct 25th 2006 3:03PM by Sarah J. GimFiled under: Dinner, Dessert, West Coast, Nuts/seeds, Poultry, Newspapers, How To, America, in sixty secondsIn just a few short weeks, we'll be giving our undivided attention to turkey, but until then, we might give another bird a try: duck. The idea of cooking duck at home might instill fear, but the San Francisco Chronicle went to Bay Area experts to find out the best, easiest way to prepare the bird. The accompanying recipes are: Nancy Oakes' Slow-Roasted Duck, Cindy Pawlcyn's Roast Duck, Bay Wolf's All-Day Duck, Bay Wolf's Seared Duck Breasts with Spice Rub, Manka's 'Shut Up' Duck Legs, and Brussels Sprouts & Mushrooms with Duck Confit.If you don't have your Jack o' Lantern up yet for Halloween next week, go ahead and grab a pumpkin, do your thing, but save the seeds! Pumpkin seeds are awesome in everything from a deeply rich Pipian Mole to dessert, Candied Pepitas!
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